From article Designing Sauces that Stand Up
1. How true is different stabilizers can give different effects? The rheology needed for processing is not necessarily the same as required for consumption. Different stabilizers can give different effects and effects such as texture, flow properties, appearance and flavor. In turn, they are influenced by factors such as concentration and degree of solubilization. For example, when a starch is not fully hydrated, it appears opaque, has low viscosity and tastes starchy. Cooked properly, it turns translucent, has what some describe as a creamy texture, and provides a characteristic viscosity and bland flavor. Too high a level may give the appropriate viscosity for a specific application, but also will promote a starchy mouthfeel and even a characteristic but unwanted flavor.
2. How does different processes contribute varying levels of stress in food manufacturing? Give examples. A frozen food manufacturer can simply do a batch kettle, 180°F process. Retorting requires temperatures around 230° to 250°F for 30 minutes, or longer. In aseptic processing, depending on the sauce, the cooking temperature will be in the 280° to 290°F range. In some systems, the sauce might go through equipment such as a swept-surface heat exchanger, where it gets physical abuse in addition to high temperature exposure.
by Tey Yi Shen
Linked from GUMS AND STABILIZERS
From article Designing Sauces that Stand Up
1. How true is different stabilizers can give different effects?
The rheology needed for processing is not necessarily the same as required for consumption.
Different stabilizers can give different effects and effects such as texture, flow properties, appearance and flavor. In turn, they are influenced by factors such as concentration and degree of solubilization. For example, when a starch is not fully hydrated, it appears opaque, has low viscosity and tastes starchy. Cooked properly, it turns translucent, has what some describe as a creamy texture, and provides a characteristic viscosity and bland flavor. Too high a level may give the appropriate viscosity for a specific application, but also will promote a starchy mouthfeel and even a characteristic but unwanted flavor.
2. How does different processes contribute varying levels of stress in food manufacturing? Give examples.
A frozen food manufacturer can simply do a batch kettle, 180°F process. Retorting requires temperatures around 230° to 250°F for 30 minutes, or longer. In aseptic processing, depending on the sauce, the cooking temperature will be in the 280° to 290°F range. In some systems, the sauce might go through equipment such as a swept-surface heat exchanger, where it gets physical abuse in addition to high temperature exposure.